Mash the squash to a chunky puree with a potato masher or the back of a spoon.

Season to taste with salt and black pepper.

Ladle into bowls and pass lime wedges separately to be squeezed into each bowl of soup.

Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of folate, magnesium, potassium and fiber.

Nutritional Information

Calories: 128

Carbohydrates: 24g

Total Fat: 3.1g

Cholesterol: 3mg

Saturated Fat: 0.5g

Dietary Fiber: 4g

% of Calories from Fat: 20%

Sodium: 465 mg

Protein: 4g

Recipe Credit

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.